The possibility of spreading herpes simplex virus type 1 via food handling and sharing.

This article investigates the persistence and potential transmission of herpes simplex virus type 1 (HSV-1), an enveloped virus affecting approximately 67% of the global population, via food handling and sharing. The study assessed HSV-1 infectivity on common food-contact surfaces (stainless steel, aluminum, glass, polypropylene), various foods (cheddar cheese, sliced almonds, apple skin), and beverages (coffee, cola soft drink, milk, orange juice) at different temperatures, as well as its transfer from stainless steel to nitrile and latex gloves. Results showed that HSV-1 remained infectious for at least 24 hours on surfaces and foods at lower temperatures but was rapidly inactivated in acidic beverages like cola and orange juice; transfer to latex gloves occurred primarily when the virus was moist, while transfer to nitrile gloves was inconsistent. These findings suggest a low but plausible risk of HSV-1 transmission through contaminated food-contact surfaces and shared foods, highlighting the importance of proper hygiene and safe food handling practices in agri-food and household settings.